Italian Bean and Pasta Sour
By nicla91
Ingredients
- 12 oz dried haricot or cannellini beans, soaked for at least 8 hrs
- 2 tbsp olive oil
- 1 onion, minced
- 1 stalk celery, minced
- 1 carrot, minced
- 1 lb fresh tomatoes, peeled, seeded and chopped, or 2 14oz cans plum tomatoes, drained and chopped
- 3-4 garlic cloves, peeled and crushed
- 2 vegetable bouillon cubes, crumbled
- 2 bay leaves
- 2 tsp dried rosemary, crumbled
- 1 tsp dried sage, crumbled
- 1/2 cup/4oz small pasta shapes such as shells, bows or wheels
- 3 tbsp chopped fresh parsley
- 3 tbsp shredded fresh basil leaves
- salt and freshly ground black pepper
- fresh basil leaves
Details
Preparation
Step 1
Drain soaked beans. In a large covered casserole or saucepan, combine beans and 4 cups pints water. Over high heat, bring to a boil. Skim off any foam which comes to the surface, reduce heat and simmer until beans are tender, 1 to 1 1/2 hrs. Add water occasionally so beans remained covered. Remove from heat.
In another large saucepan, over medium heat, heat olive oil. Add onion and cook until onion begins to soften, 4-5 minutes. Add chopped celery and carrot and continue coooking 4-5 minutes longer. Add tomatoes, garlic, bouillon cubes, bay leaves, rosemary and sage, and bring to a boil.
Cook, uncovered, until vegetables are tender, about 5 minutes. Add cooked beans in their 2 pints cooking liquid (make up liquid with water, if necessary).
Bring soup to a boil. Add pasta and cook, uncovered, until pasta is tender, 8-10 minutes. Stir in chopped parsley and shredded basil. Season with salt and pepper. Garnish with a fresh basil leaf.
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